Kueh Tutu is a traditional Singaporean delicacy. Made primarily with rice flour or glutinous rice flour, the light snack contains either ground peanut and sugar or shredded coconut as its filling. The typical method of preparation involves rapid steaming of the flour and the filling. Once ready, the Tutu is served on pandan leaves to add fragrance.
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Dumplings
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| American cuisine |
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North America
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- Apple dumpling
- Chicken and dumplings
- Knoephla
- Crab rangoon
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Latin America
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- Pasteles
- Tamale
- Pamonha
- Ducana
- Corunda
- Hallaca
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| Asian cuisine |
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East Asia
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- Chinese: Baozi
- Ci fan tuan
- Dim sum
- Fun guo
- Har gow
- Hujiao bing
- Jau gok
- Jiaozi
- Lo mai gai
- Shengjian mantou
- Shumai
- Siopao
- Suanla chaoshou
- Tang bao
- Tangyan
- Taro dumpling
- Wonton
- Xiaolongbao
- Zhaliang
- Zongzi
- Other: Akashiyaki
- Buuz
- Dango
- Khuushuur
- Mandu
- Mandugwa
- Manduguk
- Mitarashi dango
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South East Asia
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- Vietnamese: Ba-wan
- Bánh bao
- Bánh chưng
- Bánh lá
- Bánh tẻ
- Bánh tét
- Other: Caozai guo
- Kueh tutu
- Kuih kochi
- Nagasari
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South Asia
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- Ada
- Lukhmi
- Modak
- Momo
- Samosa
- Kozhakkattai
- Munthiri Kothu
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Central Asia
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- Chuchvara
- Manti
- Orama
- Samsa
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West Asia
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- Gondi dumpling
- Khinkali
- Knish
- Kreplach
- Matzah ball
- Sambusak
- Shishbarak
- Gürzə
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North Asia
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| European cuisine |
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Eastern Europe
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- Kalduny (Kundumy)
- Scovardă
- Colţunaşi
- Shlishkes
- Varenyky
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Southern Europe
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- Agnolotti
- Gnocchi
- Ravioli
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Central Europe
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- Bryndzové halušky
- Capuns
- Halušky
- Kluski
- Knedle
- Knödel
- Kopytka
- Maultasche
- Mohnnudel
- Pickert
- Pierogi
- Schupfnudel
- Silesian dumplings
- Strapačky
- Uszka
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Western Europe
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Northern Europe
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- Cepelinai
- Kroppkaka
- Pitepalt
- Raspeball
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| Other |
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